22 Mar, 2022 | Neurogastronomy
It is important to recognize that the restaurants that have managed to overcome adversity as a result of the circumstances derived from the pandemic, owe it, in large measure, to the loyal customers who have remained active, enjoying the services that they offer....
22 Mar, 2022 | Business, Training
In the world of food businesses, a topic that I continuously see when training entrepreneurs is the fact that they want to turn their hobby of cooking into an open-door business and have their own restaurant. So, for those who are passionate about selling what they...
22 Mar, 2022 | Neurogastronomy
In general, the tip or gratuity that a customer leaves for the service received is associated with a duty and corresponds to 10% – 15% of the billed amount. The customer knows they are in a position of authority and can be punitive or lenient when calculating...
